Sensory Evalaution PPT 1114c2
Sensory Evalaution PPT 1114c2
Sensory Evalaution PPT 1114c2
There are five senses used when tasting food and drink: sight,
smell, taste, hearing and touch.
We can detect five basic tastes: bitter, salt, sour, sweet and
umami.
The sound of food being prepared, cooked, served and eaten all
help to influence food preferences. The sounds also influence our
understanding of whether they are fresh or ripe, e.g. a crisp,
crunchy apple.
Food texture is the way food is felt by the fingertips, tongue, teeth
and palate. When food is placed in the mouth, the surface of the
tongue and other sensitive skin reacts to its surface texture. This
sensation is known as mouthfeel.
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Taste receptors
Human tongues are covered with 2,000 to 10,000 taste buds, and
each bud contains between 50 and 100 taste receptor cells. Taste
buds are activated very quickly; a salty or sweet taste that touches
a taste bud for even one tenth of a second will trigger a neural
impulse.
On average, taste buds live for about 5 days, after which new taste
buds are created to replace them.
As we get older, the rate of creation decreases making us less
sensitive to taste.
During a tasting session, the tasters should not talk or share ideas,
or look at the expressions on the faces of the other tasters. In
industry, tasting booths are used to prevent this from happening.